Sunday, June 4, 2017

Day 4 Spaghetti with eggplant and anchovies

I wanted to counter the sweetness of the eggplant with the
hint of anchovies..

INGREDIENTS:

1.Eggplant – pealed and diced

2.Olive oil

3.Shallots

4.Garlic

5.Anchovies – 3 finely chopped

6.Del Monte diced tomatoes with oregano and basil

7.Fresh Basil and Thyme

8.Red pepper flakes-optional

9.Mozzarella cheese diced

10.Spaghetti

11.Parmigiano
cheese for grating

PROCESS:

Brown the eggplant in skillet with olive oil over medium
high heat. Remove and place on a paper towel to drain.Cook the shallots, garlic, and
anchovies in the same skillet (with or without the red pepper flakes) until
soft, then add the tomatoes and eggplant.Simmer over medium heat for about 30 minutes.

In the meanwhile cook the pasta until al dente, drain, and
add to the skillet with the sauce.Mix thoroughly with the sauce and mozzarella.

COMMENTS:

I thought the dish was a little too sweet because of the Del
Monte tomatoes.Patience
disagreed.The next time I will
use either freshly grated Roma tomatoes of canned San Marzano tomatoes.